Pan-Roasted Wild Halibut with...Pan-Roasted Wild Halibut with Cauliflower-Vanilla Silk, Pickled Romanesco & Saffron-Yuzu Dashi

An elevated, nutrient-dense masterpiece featuring sustainable wild halibut, delicate saffron broth, and velvet cauliflower purée.

Ingredients

Cooking Instructions

1. 01

   Prepare the Pickled Romanesco: Heat rice vinegar with 2 tbsp water and a pinch of salt until warm. Pour over the micro Romanesco florets and let steep for 20 minutes to lightly pickle while maintaining crunch.

2. 02

   Make the Cauliflower-Vanilla Silk: Steam cauliflower florets until soft (about 10 mins). Transfer to a high-speed blender with almond milk, scraped vanilla seeds, and a pinch of salt. Blend on high until completely silky and smooth. Keep warm.

3. 03

   Infuse the Saffron-Yuzu Dashi: Gently warm dashi stock with saffron threads on low heat for 10 minutes to extract color and aroma. Remove from heat, stir in yuzu juice, and season with sea salt.

4. 04

   Craft the Charred Onion Oil: Heat a dry cast-iron skillet over high heat. Sear spring onions until deeply charred on all sides. Blend charred onions with 2 tbsp extra virgin olive oil and pass through a fine cheesecloth.

5. 05

   Pan-Sear the Halibut: Pat halibut fillets thoroughly dry and season with sea salt. Heat remaining 1 tbsp olive oil in a non-stick pan over medium-high heat. Place fillets skin-side down and press gently for 10 seconds. Cook for 4 minutes until crispy, flip, and cook for another 2 minutes until translucent-opaque.

6. 06

   Assemble the Dish: Spoon a circle of warm Cauliflower-Vanilla Silk in the center of shallow heated bowls. Rest seared halibut on top. Scatter pickled Romanesco around the base. Pour warm Saffron-Yuzu Dashi table-side around the purée, finish with drops of Charred Onion Oil and garnish with microgreens.